Entrée: Greece – Κλέφτικο ▶ Kleftiko (Slow-Baked Leg of Lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 4 hrs

Additional 12 hrs

Total 16 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 bone-in leg of lamb, 4–6 lb (2–3 kg)
3 lemons, juice and zest
4–6 garlic cloves, crushed
2 tbsp (30 ml) dried oregano (or 3 tbsp (45 ml) fresh)
4 tbsp (60 ml) olive oil
3–4 potatoes, chunked
2 onions, quartered
2 bay leaves
Salt and pepper to taste
Parchment paper or foil for wrapping

Show original ingredient measurements

1 bone-in leg of lamb, 4–6 lb (2–3 kg)
3 lemons, juice and zest
4–6 garlic cloves, crushed
2 tbsp dried oregano (or 3 tbsp fresh)
4 tbsp olive oil
3–4 potatoes, chunked
2 onions, quartered
2 bay leaves
Salt and pepper to taste
Parchment paper or foil for wrapping

Instructions

1. Combine lemon juice/zest, garlic, oregano, olive oil, salt and pepper to make a marinade; rub all over lamb and marinate overnight in the refrigerator.  
2. Preheat oven to 150°C (300°F). Toss potatoes and onions with a little olive oil, salt and pepper.  
3. In a large baking tray, place vegetables, lay lamb on top, add bay leaves. Wrap tightly in parchment/foil to seal.  
4. Bake slowly for 3–4 hours until lamb is very tender and falling from the bone.  
5. Unwrap for the last 20–30 minutes to brown if desired; carve and serve with the roasted vegetables.